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#1
04-30-2002, 02:56 PM
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 dvance prep for wonton ravioli I thought there was a discussion on this a while ago - Shroom? - but couldn't find it. I'm making wild mushroom/jack cheese raviolis using wontons, with a fire-roasted onion sauce, for my Quattro de Mayo dinner Saturday. Question is, I'd love to assemble the ravs Sat. morning, and was thinking of covering them with a damp towel and plastic so they wouldn't dry out. Does doing this turn them to mush? The filling and sauce I can do Friday, no sweat.
__________________ __________________ "Like water for chocolate"      |
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#2
04-30-2002, 03:02 PM
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| Marm, we just avoid the headache and uncertainty: we make tons in advance and freeze them. I don't know how jack cheese freezes though. We make ours with shrooms and goat cheez. We also cheat and use wonton wrappers.  |
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#3
04-30-2002, 03:15 PM
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| Cool! That means I can make them even earlier in the week and not have the last minute hassle! I think the jack cheese would be okay - but I'll do a 'test' one first, to be sure. Thanks!
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#5
04-30-2002, 10:16 PM
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| jack cheese freezes beautifully.. And the wraps do too. Danielle
__________________ Do not follow where the path may lead. Go instead where there is no path and leave a a trail. |
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#6
05-01-2002, 12:59 PM
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| Yes, wonton raviolis freeze well, but if you do get stuck making them the day before, don't use a damp towel. As you make them lay a dry towel over them to protect them from the air, and wrap them as soon as possible, in plastic. A damp towel will cause them to stick. |
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